Description
Moist and easy cinnamon-spiced zucchini cake topped with a rich, buttery brown sugar icing. This cake is flavorful and perfect for any season.
Ingredients
- Zucchini Cake: 3 large eggs, beaten
- 2 cups granulated sugar
- 3 teaspoons vanilla extract
- ¾ cup vegetable oil
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 cups all-purpose flour
- 2 cups grated, drained zucchini
- Brown Sugar Icing: ½ cup unsalted butter
- ⅜ cup brown sugar
- ¼ teaspoon kosher salt
- ¼ cup milk
- 2½ cups powdered sugar
- 1½ teaspoons vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan.
- Grate zucchini, wrap in a towel, and squeeze out excess liquid. Measure 2 cups.
- Whisk together flour, baking powder, baking soda, salt, and cinnamon in a small bowl.
- Beat eggs in a large bowl. Whisk in sugar, vanilla, and oil until smooth.
- Add dry ingredients to wet ingredients, stirring until combined. Fold in grated zucchini.
- Spread batter evenly in the prepared pan. Bake for 35 minutes, or until a toothpick comes out clean. Cool the cake completely.
- Melt butter in a saucepan over medium heat. Stir in brown sugar and salt. Cook until sugar dissolves and the mixture bubbles.
- Add milk, bring to a boil, and cook for 1 minute.
- Pour the mixture into a bowl and let cool for 10 minutes.
- Add vanilla and gradually beat in powdered sugar until the icing is smooth and spreadable.
- Pour the warm icing over the cooled cake, spreading quickly. Let the icing set before slicing.
Notes
- Ensure you drain the zucchini well to prevent a soggy cake.
- Cool the cake completely before applying the icing so it sets properly.
- Use the large holes on the grater for the zucchini.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American